Rosemary Tomato Confit
When I have a ton of fresh tomatoes on hand, this is one of my favorite things to make.
You may have had a mix version of caramelized onion dip before. Let me tell you – it’s worth the effort to make this one from scratch.
Of course, I say that about many things. But I really mean it this time. There was nary a crackerful leftover after our little football shindig.
Also, I realize that this is not my best photo ever. It’s a bummer – overall I think this has been a pretty darn good week. But it’s really hard to shoot something very bright in a tall bowl! I should have messed around with it more until I had a better shot. Oh well. Sometimes you have to go do other things!
This recipe is from Alton Brown, and well, if it ain’t broke…
Heat the olive oil in a sautee pan over medium heat, and then add the diced onions and the salt.
Cook them for what will seem like a long time – probably 15-20 minutes – until they caramelize. Remove them from the heat and wait for them to cool. Mix together the other ingredients in the meantime, and add the onions when they are no longer super hot. And you’re done! That was easy.